Cookie Monster Cheesecake Cake

Ingredients

• 2 box French vanilla or vanilla cake mix (Duncan Hines recommended; recipe uses 1 box per cake layer)
• 6 eggs (3 eggs per cake layer)
• 2 tbsp vanilla extract or bean paste (1 tbsp per cake layer)
• 2 cup milk of choice (Chobani extra creamy oat milk used; 1 cup per cake layer)
• 24 drop blue food coloring (10-12 drops per cake layer)
• 1 cup unsalted butter (melted; 1/2 cup (1 stick) per cake layer)
• 24 oz cream cheese (3 softened 8oz blocks; Philadelphia brand recommended)
• 0.5 cup white sugar (for cheesecake)
• 1 tbsp vanilla extract or bean paste (for cheesecake)
• 0.33 cup heavy cream (for cheesecake)
• 0.33 cup sour cream (for cheesecake)
• 5 eggs (for cheesecake)
• Chips Ahoy cookies (crushed; for cheesecake filling, bottom of cake, and garnish)
• 400 g unsalted butter (softened; two 200g blocks for buttercream)
• 6 drop blue food coloring (for buttercream)
• 3.5 cup powdered sugar (for buttercream)
• 0.5 cup chocolate chips (Hershey's brand recommended; for drizzle)
• 1 tsp coconut oil (for chocolate drizzle)
• Oreo cookies (for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare the first cake layer: In a large bowl, combine 1 box of vanilla cake mix, 3 eggs, 1 tablespoon vanilla extract, 1 cup of milk, and 10-12 drops of blue food coloring.

3. 3

   Add 1/2 cup (1 stick) of melted unsalted butter to the mixture and mix until smooth.

4. 4

   Spray a baking pan with non-stick spray and add the batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

5. 5

   Repeat steps 2 through 4 to bake the second blue cake layer.

6. 6

   Allow both cakes to cool on the counter for 30 minutes, then place them in the fridge to chill completely.

7. 7

   Prepare the cheesecake: In a clean bowl, blend 3 softened 8oz blocks of cream cheese with 1/2 cup white sugar and 1 tablespoon vanilla extract until smooth and lump-free.

8. 8

   Add 1/3 cup heavy cream and 1/3 cup sour cream, blending until incorporated.

9. 9

   Add 5 eggs total, starting with 3 and then adding the remaining 2, blending until smooth.

10. 10

    Fold in crushed Chips Ahoy cookies by hand.

11. 11

    Pour the cheesecake batter into a sprayed pan and bake at 350°F (175°C) for 1 hour.

12. 12

    Cool the cheesecake on the counter for 30 minutes, remove from the pan, and place in the freezer to set completely.

13. 13

    Make the blue buttercream: Blend 400g of softened unsalted butter with 5-6 drops of blue food coloring and 3 1/2 cups of powdered sugar until smooth and stiff peaks form; set aside.

14. 14

    Assemble the cake: Level the two blue cakes by cutting off the domed tops.

15. 15

    Place a small amount of frosting on a cake board to act as glue. Place the first blue cake layer on top.

16. 16

    Spread a layer of buttercream over the first cake, then place the frozen cheesecake layer in the middle.

17. 17

    Add another layer of buttercream over the cheesecake and top with the second blue cake layer.

18. 18

    Frost the entire exterior of the cake with the remaining blue buttercream.

19. 19

    Press crushed Chips Ahoy cookies onto the bottom half of the cake sides.

20. 20

    Prepare the drizzle: Melt chocolate chips with a small amount of coconut oil until smooth. Drizzle over the top edges of the cake.

21. 21

    Decorate the top with buttercream swirls, more crushed Chips Ahoy, and Oreo cookies.

Notes

Ensure the cheesecake is fully set in the freezer before assembly to prevent it from collapsing. Chilling the cake layers in the fridge also makes them easier to handle and level.

Nutrition per serving

• dessert
• cheesecake
• cake
• baked
• celebration
• chocolate chip cookies
• blue